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The 10 Pathogen-Food Combinations With the Greatest Burden on Public Health

From Ranking the Risks : The 10 Pathogen-Food Combinations With the Greatest Burden on Public Health

Thursday, April 28, 2011 

GAINESVILLE, Fla. – Researchers at the University of FloridaEmerging Pathogens Institute have identified the Top 10 riskiest combinations of foods and disease-causing microorganisms, providing an important tool for food safety officials charged with protecting consumers from these costly and potentially life-threatening bugs.

The report, “Ranking the Risks: The 10 Pathogen-Food Combinations with the Greatest Burden on Public Health,” lists the number of illnesses, costs, and overall public health burden of specific microbes in particular types of food –such as Salmonella in poultry and Listeria in deli meat. This is the first comprehensive ranking of pathogen-food combinations that has been computed for the United States.

Millions of Americans get food poisoning each year and thousands die. Federal agencies such as the Food and Drug Administration, U.S. Department of Agriculture, and more than 3,000 state and local governments are charged with protecting consumers from these risks, but their efforts often are fragmented and uncoordinated.

[Click here for more of the press release, the report, a video, and an accompanying interview]

These Top-10 pathogen-food combinations cause the greatest burden to the public health 

  • Campylobacter in Poultry costs $1.3 billion and causes a loss of 9500 QALYs (Quality Adjusted Life Years)
  • ToxoplaSma in Pork costs $1.2 billion and causes a loss of 4500 QALYs
  • LiSteria in Deli Meats costs $1.1 billion and causes a loss of 4000 QALYs
  • Salmonella in Poultry costs $700 million and causes a loss of 3600 QALYs
  • LiSteria in Dairy Products costs $700 million and causes a loss of 2600 QALYs
  • Salmonella in Complex Foods costs $600 million and causes a loss of 3200 QALYs
  • NoroviruS in Complex Foods costs $900 million and causes a loss of 2300 QALYs
  • Salmonella in Produce costs $500 million and causes a loss of 2800 QALYs
  • ToxoplaSma in Beef costs $700 million and causes a loss of 2500 QALYs
  • Salmonella in Eggs costs $400 million and causes a loss of 1900 QALYs

April 30, 2011 Posted by | Consumer Health, Public Health | , , , , , , | Leave a comment

The Costs of Food Born Illness and Related Information

From the Web page of the Partnership for Food Safety Education (PFSE)

Foodborne illness is much more than the “stomach flu”, and it is a serious health issue and economic burden for consumers. According to the Economic Research Service (ERS) of the USDA, each year $6.9 billion in costs are associated with five bacterial pathogens, CampylobacterSalmonellaListeria monocytogenesE. coli O157:H7, and E. coli non-O157:H7 STEC (2000). These costs are associated with medical expenses, lost productivity, and even death.The ERS estimates that the annual economic cost of salmonellosis—the illness caused by the Salmonella bacterium—is $2.65 billion (2009). This estimate is for all cases of salmonellosis, not just foodborne cases. The estimate includes medical costs due to illness, the cost (value) of time lost from work due to nonfatal illness, and the cost (value) of premature death.

The ERS estimates that the annual economic cost of illness caused by shiga toxin-producing E. coli (STEC O157) is $478 million (2009). This estimate is for all cases of STEC O157 disease, not just foodborne cases. The estimate includes medical costs due to illness, kidney dialysis and transplant costs, and the cost (value) of time lost from work due to nonfatal illness, and the cost (value) of premature death.

The ERS estimates that the annual economic cost of illness caused by Campylobacter, the most frequently isolated cause of foodborne diarrhea, is $1.2 billion. The estimate includes medical costs, lost productivity, and death due tocampylobacteriosis from food sources and costs associated Guillain-Barré syndrome (GBS), a form of paralysis.

Estimates for the cost of foodborne illness do not include other significant costs to both industry and government.

The Partnership for Food Safety Education is a collaboration of the US Depts of Health and Human Services, Education as well as leaders of food trade associations, consumer and public health organizations and the Association of Food and Drug Officials.

The PFSE  Web page includes links to

 

 

December 21, 2010 Posted by | Consumer Health, Consumer Safety, Educational Resources (High School/Early College(, Health Education (General Public), Public Health | , , , , , , , | Leave a comment

   

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